Abbey brought along a terrific dip to a party I attended Saturday night.

It was a creamy dip in a hollowed out loaf of bread, using the bread from the middle as the dipping food. It was delicious. Very moorish. It looked really good too. I wish I’d had a camera along to take a picture to show you. I shall make this recipe first chance I get and put a picture up.

With her permission, here is Abbey’s recipe – amounts estimated from the taste and texture, as I did not get a precise description of quantities. Do try it.

a cob loaf, top removed and hollowed out

1 tub cream cheese

1 tub sour cream

about 1/4 cup? cooked bacon, chopped small

a few spring onions chopped

a cup? of grated tasty cheese

Hollow out the loaf, and place it in the oven to bake on low for about an hour until the crust is firm

mix the dip and add to the loaf, put on the lid and return to the oven until the dip is warmed through and the cheese has melted in.

tear up the bread that was removed from the loaf and dry in the oven for the last half hour or so to make odd-shaped croutons.

Serve warm

I can imagine a dozen innovations to consider for variety in flavour and texture: